"My Own" Chile
A hearty and spicy chili packed with ground beef, beans, tomatoes, and bold flavors of chili powder, cumin, and hot peppers. Perfect for a cozy dinner or gathering, this dish offers a warming, flavorful experience for chili lovers and those who enjoy a bit of heat.
Ingredients
Instructions
- In a heavy large pan, add some cooking or olive oil.
- Brown the ground beef, chopped onion, garlic, and finely cut celery until the meat is done.
- Add salt, pepper, cumin seed, and chili powder.
- Stir well to combine all ingredients.
- Add the kidney beans and canned tomatoes.
- Rinse the cans and jars and add the rinsed contents to the soup.
- Cook only until the chili comes to a boil.
- Stir well while heating to ensure even heating and flavor distribution.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a dash of smoked paprika. If you prefer a vegetarian option, substitute the ground beef with lentils or a meat alternative. Adjust the heat by using more or fewer dried hot peppers depending on your taste. For a thicker chili, let it simmer longer or add some cornmeal.
Serving Suggestions
Serve this chili hot, topped with shredded cheese, sour cream, or chopped green onions. It pairs beautifully with Oven Baked Nachos or a side of cornbread for a complete meal. For a more filling option, consider serving it over rice or alongside a fresh salad. This dish is perfect for gatherings and game days.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion the chili into freezer-safe bags or containers, and it can last up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave, adding a little water if needed to loosen the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of "My Own" Chile contains roughly 2326 calories, with 71g protein, 288g carbohydrates, and 111g fat. It is an excellent source of iron (222% of the Daily Value), protein (141% of the Daily Value), and dietary fiber (140% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this recipe?
Yes, you can substitute kidney beans with black beans, pinto beans, or even chickpeas for a different flavor and texture. Just make sure to drain and rinse canned beans before adding them to the chili.
How spicy is this chili, and can I adjust the heat?
The heat level depends largely on the amount of dried hot peppers you use. For a milder chili, reduce the number of peppers or use a milder variety. You can also add a dollop of sour cream or yogurt when serving to balance the heat.
What can I serve with this chili?
This chili is versatile and can be served with various sides. Consider pairing it with cornbread, tortilla chips, or a simple green salad. It also complements other Mexican recipes like Frijoles Rancheros Beans for a hearty meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).